A humble, old-world recipe that turns simple ingredients into one of the most comforting and unforgettable dishes of Italian home cooking
Today’s dish is the ultimate Italian comfort-food answer to American fast food: simple, rich, deeply satisfying, and incredibly economical.
In fact, years ago, many butchers would even give pork rind away for free, which made this recipe a true symbol of rustic home cooking — proof that the most memorable meals often come from the humblest ingredients.
Known in Italy as Braciole di Cotica, and in many Italian-American homes as Godina or Goudiga, these pork skin rolls are a forgotten treasure of traditional cooking.
They are filled, rolled, tied, and then simmered slowly until they become tender, flavorful, and completely infused with sauce.
As a child, I wasn’t especially excited when my mom made these pork rind rolls. Back then, I didn’t fully understand their charm. But as an adult, I rediscovered them in a lighter, more aromatic version that completely won me over. The aroma alone fills the house, clears your mind, and goes straight to the heart. It comforts you.
This traditional dish exists in two classic versions: white or in tomato sauce. But today, there’s no doubt — I’m sharing the most beloved one: Neapolitan-style pork rind rolls slowly simmered in tomato sauce, the version that transforms this humble dish into something deeply rich, nostalgic, and irresistible.
The true secret is very low heat and patience. These rolls need at least 3 hours of slow cooking to become perfectly tender and to allow the filling, pork skin, and tomato sauce to meld into one beautiful, comforting dish. It’s the kind of recipe that asks you to slow down — and rewards you with every single bite.
DOWNLOAD PDF OF PIGSKIN ROLLS RECIPE HERE:
Cooking Times & Servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 4 people
Ingredients (U.S. Measurements)
4 pork rinds (pig skin), fully cleaned and hairless
1/2 cup grated Parmigiano Reggiano
1 tablespoon pine nuts
2 tablespoons raisins, soaked in warm water and drained
2 tablespoons fresh parsley, finely chopped
3 garlic cloves, minced
Salt, to taste
Black pepper, to taste
28 ounces canned whole peeled tomatoes, crushed by hand
1 small onion, finely chopped
1 celery stalk, finely chopped
1/2 medium carrot, finely chopped
3 tablespoons extra virgin olive oil
Toothpicks or kitchen twine
Instructions
1. Clean the pork rinds
Clean the pork rinds thoroughly. Use a sharp knife to remove every remaining hair at the root. Rinse well, pat dry, and cut each rind into rectangular pieces.
2. Stuff and roll the pork rinds
Place each rind with the inner, fatty side facing up. Add Parmigiano Reggiano, pine nuts, raisins, parsley, and garlic. Roll tightly into pork rind rolls and secure with toothpicks or kitchen twine.
3. Prepare the soffritto
Finely chop the onion, celery, and carrot.
4. Slowly sauté the vegetables
Heat the extra virgin olive oil in a large heavy-bottomed pot over low heat. Add the chopped vegetables and cook gently until soft and lightly golden.
5. Brown the pork rind rolls
Add the rolls to the pot and brown them gently on all sides, keeping the heat low and turning them carefully.
6. Add tomatoes and simmer
Pour in the crushed tomatoes, season with salt and black pepper, and stir gently.
7. Cook low and slow
Partially cover and cook over very low heat for 3 hours, letting the sauce simmer gently. Turn the rolls occasionally so they absorb the sauce and become tender.
Tips & Tricks
The sauce should never boil aggressively — a gentle simmer is the secret to tender pork rind rolls.
Serve the tomato sauce over pasta as a first course, then enjoy the pork rind rolls as a second course, just like in traditional Italian homes.
These rolls are even better the next day, after resting overnight and absorbing even more flavor.
A heavy-bottomed pot helps distribute heat evenly and prevents the sauce from scorching during the long cooking time.
If needed, add a splash of water during cooking only if the sauce reduces too much.
Nutritional Facts (Approximate, per serving)
| Nutrient | Amount |
|---|---|
| Calories | 430 |
| Protein | 24g |
| Fat | 29g |
| Saturated Fat | 9g |
| Carbohydrates | 17g |
| Sugar | 10g |
| Fiber | 3g |
| Sodium | 620mg |
FAQ
What are pigskin rolls?
Pigskin rolls are pork rind rolls stuffed with a savory filling, then slowly cooked until tender. In Italy they are called Braciole di Cotica, while some Italian-American families know them as Godina or Goudiga.
Are braciole di cotica the same as regular beef braciole?
No. Traditional beef braciole are made with thin slices of beef, while braciole di cotica are made with pork skin and have a completely different texture and flavor.
Why do they need to cook so long?
Pork rind needs very slow, gentle cooking to soften properly. The long simmer makes the rolls tender and allows the sauce and filling to fully develop their flavor.
Can I make them ahead of time?
Yes — and they are actually better the next day. Letting them rest overnight helps the flavors deepen and the sauce become even richer.
Can I freeze pigskin rolls?
Yes. Once fully cooked and cooled, you can freeze them with the sauce in an airtight container for up to 2 months. Thaw in the refrigerator and reheat gently on the stove.
What do you serve with braciole di cotica?
Traditionally, the tomato sauce is served first with pasta, and the pork rind rolls are served afterward as the main course. Crusty bread is also perfect for soaking up the sauce.
Can I make the white version instead of tomato sauce?
Yes. This dish also exists in a white version, without tomato sauce. But the Neapolitan tomato version is the most beloved and the most traditional for many families.
Neapolitan Pork Rind Rolls in Tomato Sauce
Notes
Ingredients
- 4 pork rinds (pig skin), fully cleaned and hairless
- ½ cup grated Parmigiano Reggiano
- 1 tablespoon pine nuts
- 2 tablespoons raisins, soaked in warm water and drained
- 2 tablespoons fresh parsley, finely chopped
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 28 oz canned whole peeled tomatoes, crushed by hand
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- ½ medium carrot, finely chopped
- 3 tablespoons extra virgin olive oil
- Toothpicks or kitchen twine
Instructions
- Clean the pork rinds thoroughly.
Use a sharp knife to remove every remaining hair at the root. Rinse well, pat dry, and cut each rind into rectangular pieces. - Stuff and roll the pork rinds.
Place each rind with the inner, fatty side facing up. Add Parmigiano Reggiano, pine nuts, raisins, parsley, and garlic.
Roll tightly into pork rind rolls and secure with toothpicks or kitchen twine. - Prepare the soffritto.
Finely chop the onion, celery, and carrot. - Slowly sauté the vegetables.
Heat olive oil in a large heavy-bottomed pot over low heat. Add the vegetables and cook gently until soft and lightly golden. - Brown the pork rind rolls.
Add the rolls to the pot and brown them gently on all sides, keeping the heat low and turning carefully. - Add tomatoes and simmer.
Pour in the crushed tomatoes, season with salt and black pepper, and stir gently. - Cook low and slow.
Partially cover and cook on very low heat for 3 hours, allowing the sauce to gently simmer.
Turn the rolls occasionally so they absorb the sauce and become tender.
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